Chopped Winter Salad with Butternut Squash, Apple and Feta

Menu:
Chopped Winter Salad with Butternut Squash, Apple and Feta || Real Simple

Ingredients:
1 sm. butternut squash - peeled, seeded and cut into 3/4-inch pieces
3 T. olive oil
Kosher salt and black pepper
1/4 c. red wine vinegar
2 T. chopped fresh dill
1 sm. head radicchio, leaves torn (6 cups)
1-15.5 oz can chickpeas, rinsed
4 oz. Feta, crumbled (about 1 cup)
1 tart apple (like Granny Smith), sliced
1/4 c. pitted kalamata olives, halved

Heat oven to 450 degrees F. On a rimmed baking sheet, toss the squash with 1 T. of the oil, 1/2 teaspoon salt, and 1/4 t. pepper. Roast, tossing once, until tender, 25-30 minutes. Let cool slightly.

In a large bowl, whisk together the vinegar, dill, remaining 2 T oil and 1/4 t. each salt and pepper. Add the squash, radicchio, chickpeas, Feta, apple, and olives and toss to combine.

Chicken with Prosciutto and Lemon Caper Sauce

Menu:
Chicken with Prosciutto and Lemon Caper Sauce
Spaghetti Squash

No recipe. Take thin cut chicken breasts, dredged them in flour and put a piece of prosciutto around it. Next pan fried in some olive oil, and top with a sauce made by heating up lemon juice, olive oil, capers and a tiny bit of corn starch. The spaghetti squash was roasted, then tossed in olive oil with garlic and topped with parmesan cheese. Somehow, it ended up just being me and the little one tonight and he absolutely loved this meal.

Tortilla Soup with Pork and Squash

Menu:
Tortilla Soup with Pork and Squash || Real Simple

Serves 6 | Hands-On Time: 15m | Total Time: 8hr 15m

Ingredients
1 2-1/2- to 3-pound boneless pork shoulder or butt, trimmed and cut in half
1 small butternut squash (about 1-1/2 pounds)—peeled, seeded, and cut into 1-inch pieces
1 14.5-ounce can diced tomatoes
1 jalapeño pepper, seeded and chopped
2 cloves garlic, chopped
1 tablespoon chili powder
kosher salt
4 6-inch corn tortillas, cut into 1/2-inch-wide strips
1 tablespoon canola oil
sliced radishes, cilantro sprigs, and lime wedges, for serving

Directions
1. In a 4- to 6-quart slow cooker, combine the pork, squash, tomatoes (and their juices), jalapeño, garlic, chili powder, 4 cups water, and 1¼ teaspoons salt. Cover and cook until the pork is very tender, on low for 7 to 8 hours or on high for 5 to 6 hours (this will shorten total recipe time).

2. Fifteen minutes before serving, heat oven to 450° F. On a rimmed baking sheet, toss the tortillas with the oil and ⅛ teaspoon salt. Bake, tossing once, until crispy, 8 to 10 minutes.

3. Transfer the pork to a medium bowl and, using 2 forks, shred the meat; return it to the slow cooker. Serve the soup with the tortilla strips, radishes, cilantro, and lime wedges.

YUM!

Chorizo Stuffed Acorn Squash

Menu:
Chorizo Stuffed Acorn Squash || Real Simple

Ingredients
2 acorn squashes (about 1 1/2 pounds each), halved and seeded
1/2 cup bulgur
4 ounces manchego, grated (about 1 cup)
3 ounces cured chorizo, chopped
1/4 cup chopped fresh flat-leaf parsley
3 tablespoons olive oil
kosher salt and black pepper
1 tablespoon red wine vinegar
1 head red leaf lettuce, leaves torn (about 6 cups)

Directions
Heat oven to 450° F. Place the squash halves cut-side down in a baking dish, add ¼ inch water, cover with foil, and bake until tender, 25 to 30 minutes. Meanwhile, cook the bulgur according to the package directions. In a medium bowl, combine the bulgur, manchego, chorizo, parsley, 1 tablespoon of the oil, and ¼ teaspoon each salt and pepper.

Turn the squash halves cut-side up and, dividing evenly, fill with the bulgur mixture. Bake until the filling is warmed through and the manchego is melted, 8 to 10 minutes.

In a large bowl, whisk together the vinegar, the remaining 2 tablespoons of oil, and ¼ teaspoon each salt and pepper. Add the lettuce and toss to combine. Serve with the squash.

Acorn Squash Lasagna

Menu:
Acorn Squash Lasagna || Everyday Food, October 2005

Ingredients

Olive oil, for baking dish
4 cups Acorn Squash Puree, or 2 packages (12 ounces each) frozen winter squash puree, thawed
1/2 teaspoon dried rubbed sage
Coarse salt and ground pepper
1 container (15 ounces) part-skim ricotta cheese
1 cup grated Parmesan cheese
8 no-boil lasagna noodles, half of an 8-ounce package

Directions

Preheat oven to 400 degrees. Brush an 8-inch square baking dish with oil; set aside. In a medium bowl, mix squash puree with sage, 1 1/2 teaspoons salt, and 1/4 teaspoon pepper. In another bowl, mix ricotta with 1/2 cup Parmesan, 1 teaspoon salt, and 1/4 teaspoon pepper. Set aside.
Lay 2 lasagna noodles in the bottom of prepared dish; spread with half the squash mixture. Layer with 2 more noodles, and spread with half the ricotta mixture. Repeat layering with remaining noodles and mixtures. Sprinkle top (ricotta mixture) with remaining 1/2 cup Parmesan.
Cover baking dish with foil; place on a rimmed baking sheet. Bake until lasagna is heated through, about 45 minutes; remove foil, and continue baking until golden on top, 20 to 25 minutes more.

NOTE: Not the kids favorite, but Brian and I really enjoyed this.